Peel sweet and white potatoes. Cut potatoes into slices ½ inch thick. Alternate slices of sweet and white potatoes on the bottom of Dutch oven. Scatter some prunes and carrots over potatoes. Sprinkle some of the brown sugar and lemon juice over this layer. Repeat this process until all the ingredients are used.Reheat oven to: 375 F.Fill the Dutch oven with water until the ingredients are barely covered. Bring to a boil and simmer uncovered about 20 minutes until potatoes and carrots have softened. Place immediately into preheated oven and bake. Baste constantly until sauce has thickened and glazed the other ingredients.